Chefs Ottolenghi and Scully on NOPI: The Cookbook

An interview with London-based chefs Yotam Ottolenghi and Ramael Scully about their new book, NOPI: The Cookbook. The pair shares three recipes from the book: Baked Blue Cheesecake with Pickled Beets and Honey, Roasted Eggplant with Black Garlic, Pine Nuts and Basil, and Seared Scallops with Pickled Daikon and Chile Jam.

PHOTO: Christopher Lewis; Chefs Yotam Ottolenghi and Ramael Scully.

Laura Brehaut, National PostOriginally published on November 2, 2015; National Post

The joy of London-based chef Yotam Ottolenghi’s recipes lies in their bold flavours and simplicity. In the first recipe I tried from NOPI: The Cookbook (Appetite by Random House, 2015), these qualities presented themselves in the form of a slow-roasted celery root. It took three ingredients and three hours of passive cooking time, according to Ottolenghi and co-author Ramael Scully’s instruction. A straightforward recipe to be sure, one of the easiest in a collection of restaurant food designed for the home kitchen. The celery root itself is not necessarily a looker, but it was deliciously transformed by the process and perfect as a standalone starter, skin and all.